Winter Parsley Salad

Before the first frost of winter, my mom harvested all of her parsley – of which, I received a whole grocery bag full. There are a few options for large amounts of parsley: drying it for seasoning, freezing it for sautéing and baking, making a pesto-like sauce or a parsley salad. Parsley salad is not for everyone – it has a lot of flavor. This recipe is very simple to make, and tastes best after a day or two of marinating in the fridge. 


  • 4-5 cups of parsley
  • pumpkin seeds
  • 1/4 cup olive oil
  • salt and pepper
  • 1 tbsp mustard powder
  • 2 1/2 tbsps golden balsamic vinegar
  • pumpkin seeds
  • 1/2 red bell pepper
  • 1 medium tomato


  • preheat oven to 350˚F and place parchment paper on a cookie sheet
  • once the oven is warm, roast pumpkin seeds for 7-10 minutes or until slightly golden-brown
  • remove parsley stems and tear into small pieces
  • chop red pepper and tomato 
  • in a large bowl, combine oil, vinegar, salt, pepper and mustard powder and whisk together
  • combine all ingredients in the same bowl and mix the dressing into the greens

Pair with a rich soup like this purple carrot soup. Recipe here